Gluten Free Funfetti Cake

Gluten Free Funfetti Cake is a buttery gluten-free vanilla cake with lots of colorful sprinkles in every bite. Topped with a silky, smooth cream cheese glaze, this Gluten Free Funfetti Bundt Cake is the perfect gluten free birthday cake everyone will love.

Recipe Ingredient Notes

Gluten Free Flour: During my testing, I made this Gluten Free Funfetti Cake Recipe successfully with my gluten-free flour blend, Bob's Red Mill 1-to-1, and King Arthur Measure for Measure. Each flour produces a beautiful, light crumb. These gluten-free flour blends are multi-purpose blends and do contain xanthan gum.

Almond Flour: Almond flour gives the cake its beautiful structure and crumb. For a nut-free version, you can use gluten-free flour instead of almond flour.

Almond Extract: I use Nielsen Massey Almond Extract for my baking. Almond Extract does not taste like almonds since it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are actually inedible, but their oil has a strong, sweet flavor. Please be very careful with this extract. A little goes a very long way!

Sourcream: Sour Cream not only provides flavor in this gluten free cake but also fat. One can substitute Sour Cream with Greek Yogurt.

Milk: This recipe works with whole-fat and low-fat milk as well as dairy-free milk. All three work great here - so any milk you have in your fridge will work (do NOT use buttermilk!)

Neutral Oil: The addition of just a little bit of oil keeps this birthday cake tender and soft. I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine.

Sprinkles: Not all Sprinkles are the same and I always recommend checking the ingredient lists and labels of the sprinkles you purchase. Wilton is widely available and their Rainbow Jimmies are gluten-free. Please be aware that some of their products may contain soy and are made on equipment that also processes tree nuts. Another brand I like a lot is Supernatural Brand. They offer a wide selection of gluten free sprinkles which are also dye-free.

How to make a Gluten Free Funfetti Cake

Be sure the butter, milk, sour cream, and large eggs are at room temperature before making the gluten-free bundt cake. While eggs can come to room temperature quickly when placed in a bowl with warm water, butter can take sometimes a lot longer (depending on how warm our environment is). To temper the butter quickly, I recommend unwrapping it and cutting it into smaller chunks. While you prepare the other ingredients for this gluten free funfetti bundt cake, let it sit at room temperature.

As for the bundt pan, I recommend using a pan that holds 10-12 cups. I use a 9" Bundt Pan for this cake. If you do not have a bundt pan, you may also bake it in a 9x13" pan (Do not overfill it!) or two 9" round cake pans if you would like to make a layer cake.

Step 1: Preheat the oven to 325F. Baking the bundt cake at a lower temperature will ensure the middle will bake fully.

Step 2: In a small bowl combine the gluten-free flour, almond flour, baking powder, baking soda, and kosher salt and set aside.

Step 3: In the bowl of the stand mixer fitted with the paddle attachment combine the sugar, room-temperature butter, oil, and vanilla extract. Cream the ingredients at medium speed for about 2 minutes, until they appear lighter in color and fluffy. With a flexible spatula scrape the bowl's sides and the paddle attachment halfway through.

Step 4: Add the eggs one at a time, allowing 30 seconds between additions. The batter may look curdled but once you add the dry ingredients, it will come back together.

Step 5: In a small bowl whisk together the room-temperature milk and sour cream. Mix until smooth.

Step 6: Add the dry ingredients to the wet ingredients, one-third at a time alternating with the milk sour cream mixture. Mix until it has a smooth consistency. Don't overmix the cake batter or you will end up with a denser bundt cake.

Step 7: With a flexible spatula fold in the Jimmie sprinkles into the funfetti bundt cake batter.

Step 8: Spray the inside of the 9" Bundt Pan with nonstick spray or grease thoroughly with butter. If you use round cake pans or a 9x13 pan, make sure to line them with parchment paper. Transfer the gluten-free funfetti cake batter to the prepared bundt pan and with a small offset knife or flexible spatula spread it out evenly. Allow the cake batter to rest on the counter for 5 minutes. This allows the cake batter to hydrate the flours and develop a better crumb overall.

Step 9: Place the bundt cake pan in the preheated oven and bake at 325F for 50-55 minutes. The top of the cake will be golden brown and a cake tester or toothpick inserted in the center of the cake comes out clean (a few crumbs are okay) If using a digital thermometer, the internal temperature should be 200F. Baking times not only depend on the accuracy of the oven but also which cake pan is used to bake this cake.

Step 10: Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake to cool in the pan for 10 minutes.

Step 11: Invert the slightly cooled Bundt cake onto a wire rack set over a sheet tray. If you have sprayed your bundt pan generously, it should slide out of the pan without any issues. Allow for it to cool completely before glazing! This can take an estimated 2 hours.

Cream Cheese Glaze

The cream cheese icing really takes this gluten free funfetti bundt cake to the next level. It's smooth and tangy and makes the perfect finish to this delicious confetti cake.

Make sure the cream cheese and the butter are very soft and at room temperature before making the glaze. Otherwise, the finished glaze will be lumpy and not silky and smooth. One can use an electric hand mixer or a stand mixer to make the glaze.

To make the glaze, combine the softened cream cheese and butter and mix until smooth. Add the powdered sugar, and vanilla extract, and mix. Add the milk, little by little until the glaze has reached the desired consistency. It should be thin enough to be poured over the cake but thick enough to cover the back of a spoon. If you added too much milk and the glaze is too thin, add a little bit more powdered sugar to thicken it up again.

Once the gluten free funfetti bundt cake is cool, place the wire rack with the cake on top of a sheet tray lined with a piece of parchment paper. With a spoon, drizzle the cream cheese glaze over the cake. Try to pour as evenly as possible. Should the glaze look like blobs, it most likely is too thick.

To finish the Gluten Free Funfetti Cake, garnish it with additional sprinkles. Allow the glaze to set up at room temperature for 10-15 minutes before slicing the ultimate gluten free birthday cake.

If Cream Cheese is not your thing, one could also frost this vanilla cake with vanilla buttercream or serve it as is.

How to store and Freeze Bundt Cake

Depending on how warm your kitchen is, you may store this gluten free funfetti bundt cake in an airtight container at room temperature for 3-5 days. If you live in a warmer, humid climate, I recommend storing it in your refrigerator or a cool room. While the cream cheese frosting is made with dairy, there is enough sugar in the frosting to worry about spoilage.

If stored in the refrigerator, allow it to come to room temperature before serving this celebration cake.

Since this cake is frosted, it can be a bit tricky to freeze individual pieces. I like to arrange them standing upright on a parchment-lined sheet tray which I then place in the freeze. Once all the individual pieces are frozen, I wrap them with plastic wrap and then place them in an airtight container or ziplock bag and freeze up to 3 months.

FAQ - Gluten Free Funfetti Bundt Cake

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📖 Recipe

Yield: 1 - 9" bundt cake

Gluten Free Funfetti Cake

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Topped with a silky cream cheese glaze, this Gluten Free Funfetti Bundt Cake is the perfect gluten free birthday cake everyone will love.

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Gluten Free Funfetti Bundt Cake

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• 325 grams Gluten Free Multipurpose Flour
• 50 grams Almond Flour
• 1 ¾ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon (4 grams) kosher salt
• 113 grams unsalted butter, room temperature
• 25 grams neutral oil
• 275 grams granulated white sugar
• 3 large eggs, at room temperature
• ⅛-1/4 teaspoon almond extract (optional)
• 2 teaspoons Vanilla Extract
• 145 grams room temperature milk
• 60 grams sour cream
• 100 grams Jimmie Style Sprinkles

Cream Cheese Glaze

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• 113 grams cream cheese (block style, full fat)
• 40 grams unsalted butter
• 100 grams powdered sugar
• 1 teaspoon vanilla extract
• Pinch of Kosher Salt
• 2-3 tablespoons of Milk as needed

Garnish

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• More Sprinkles

Instructions

How to make Gluten Free Funfetti Cake

1. Preheat the oven to 325F.
2. In a bowl sift together the Gluten Free Multipurpose Flour, Almond Flour, baking powder, baking soda, and kosher salt. Set aside.
3. In the bowl of the stand mixer, fitted with the paddle attachment, combine room temperature butter, granulated white sugar, oil, almond extract, and vanilla extract, and at a medium speed mix until light and fluffy, around 4-5 minutes. Halfway through stop the mixer and scrape down the sides with a flexible spatula.
4. With the mixer running on low, add the room temperature eggs, one by one, and allow to incorporate fully between additions. Scrape down the sides and bottom before adding your dry ingredients.
5. In a small bowl whisk together the room-temperature milk and sour cream. Mix until smooth.
6. Add the dry ingredient mixture to the wet ingredients, one-third at a time alternating with the milk. Mix until it has a smooth consistency. Don't overmix the cake batter or you will end up with a denser bundt cake.
7. Using a flexible spatula fold in the Sprinkles, and give the batter a few good stirs making sure there are no pockets of flour hiding at the bottom of the pan.
8. Spray a 10-12 cup Bundt cake pan with a nonstick spray (make sure it is gluten-free!) and fill it with the funfetti cake batter. Use the back of a spoon to spread it out evenly.
9. Bake at 325F for 50-55 minutes, until a toothpick comes out clean. You may also check the internal temperature with a digital thermometer. It should be above 200F.
10. Remove the cake from the oven and allow it to cool in the pan for 10 minutes then carefully invert the cake onto a wire rack. If you have sprayed your cake pan generously, it should slide out of the pan without any issues.
11. Allow the cake to cool completely before glazing it with the Cream Cheese Glaze
    

How to make Cream Cheese Glaze

1. Combine the softened cream cheese and butter and mix until smooth.
2. Add the powdered sugar, and vanilla extract, and mix.
3. Add the milk, little by little until the glaze has reached the desired consistency. It should be thin enough to be poured over the cake but thick enough to cover the back of a spoon. If you added too much milk and the glaze is too thin, add a little bit more powdered sugar to thicken it up again.

Once the gluten free funfetti bundt cake is cool, place the wire rack with the cake on top of a sheet tray lined with a piece of parchment paper. With a spoon, drizzle the cream cheese glaze over the cake. Try to pour as evenly as possible. Should the glaze look like blobs, it most likely is too thick.

To finish the Gluten Free Funfetti Cake, garnish it with additional sprinkles. Allow the glaze to set up at room temperature for 10-15 minutes before slicing the ultimate gluten free birthday cake.

Notes

Storage: A gluten-free bundt cake will keep fresh for up to 3 days at room temperature. Store it in an airtight container.

Sprinkles: Jimmie-type sprinkles are the best kind of sprinkles to make a funfetti cake. Nonpareils are so small that they tend to melt and bleed too much into the cake batter. I have found that jimmies containing confectioners glaze tend to bleed less into the cake batter. One brand I like to use is Fancy Sprinkles.

Almond Extract: A little goes a long way so use wisely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fancy Sprinkles Classic Rainbow Crunchy Jimmies, Real Sugar, For Ice Cream, Cookies, Cakes, Cupcakes, Dessert Decorating, Original, Mulit-Colored, Rainbow Sprinkles (0.5c)
• 
  Wilton Perfect Results Premium Non-Stick 9-Inch Fluted Tube Pan

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 314Sugar: 25g

Calories are a guestimate and randomly generated.

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